In recent years, the more popular dry pot dishes in Beijing have become very popular among people. "Dry pot dish" is a variation and improvement of Sichuan cuisine. It tastes spicy and dry, and does not have the feeling of soup and water in the past. Most ingredients can be used to make it. There are no certain uniform specifications and requirements for operation, and it is very simple and you can start quickly. Taste can be mastered by the spicy and delicious flavor of Sichuan cuisine. If you don't like spicy food, you can also make it into a fresh fragrant dry pan. Since it belongs to the variety and innovative dish, it eliminates the traditional complexity and standard requirements, as long as the dish is dry and delicious.
Today, I make one of the most common dry pot dishes. The main ingredients are potatoes, so it is called "spicy dry pot potatoes". The method is as follows;
Spicy griddle potatoes
Recipe Recommendations
- potatoes 400 grams
- dry starch appropriate amount
- pork belly slices 80 grams
- carrots 120 grams
- winter bamboo shoots 60 grams
- green pepper 60 grams
- ginger slices 20 grams
- Pi County Hot Sauce 20 grams
- dried chili 4 grams
- peppercorns 1 grams
- yellow wine 25 grams
- soy sauce 20 grams
- oyster sauce 15 grams
- MSG 2 grams
- white sugar 8 grams
- cooking oil appropriate amount
Steps for Spicy griddle potatoes
1
First cut the carrots, winter bamboo shoots and green peppers into hob pieces for later use, then peel the potatoes and cut them into hob pieces, soak them in water and rinse them for later use.
2
Dry the washed potato pieces and sprinkle with appropriate amount of cornflour and mix well.
3
Mix the potatoes with cornflour and moisten them for a while. When the dry starch adheres to the potatoes and becomes moist, you can put them into the pan and fry them. This will not dirty the oil and will quickly fry the potatoes to a golden yellow color.
4
After frying, remove and set aside.
5
Fry the carrot and winter bamboo shoots in hot water.
6
Fry until the winter bamboo shoots are slightly yellow and the carrots are soft. Remove and set aside.
7
Leave the base oil in the pan, add pepper and dried fermented soybean in turn and stir-fry until fragrant, then add the rice spicy sauce and stir-fry until red oil, and finally add the dried pepper and stir-fry until fragrant.
8
Add in the pork belly slices and stir-fry, stir-fry until the slices are fully oily, add the onion and ginger slices and stir-fry several times.
9
Add in mushrooms and stir-fry until cooked, then add in fried potatoes and stir-fry well.
10
Stir fry the potatoes well, cook and add appropriate amount of Shaoxing wine and stir well.
11
Add soy sauce and stir well.
12
Finally, add oyster sauce and stir well.
13
Pour in the fried carrots, winter bamboo shoots and green peppers and stir fry well.
14
Finally, season with appropriate amount of white sugar and monosodium glutamate.
15
After blending the flavor, stir fry over high heat evenly and serve the pan.
16
When taking out of the pan, pour the fried potatoes into a small pot, then heat the small pot to the heat until you can serve together with the small pot.Spicy griddle potatoes Make Tips
Characteristics of the dry pot: the color is oily and beautiful, the aroma of soy beans is strong, the aroma is dry and slightly spicy, and you can drink wine to accompany the meal. Warm tips: 1. The frying effect of potatoes wrapped in dry starch will be better. They will not be fried in oil and can be fried until they are burnt on the outside and tender on the inside. Only after the vegetables are finished will they have a dry and fragrant taste and will they taste more fragrant. 2. Try not to add water during the production process of dry pot dishes, otherwise the meaning of dry pot will be lost, and the taste will not be good. When frying, the amount of firepower is used to control the quality of the dish. It is not necessary to stir-fry the dry flavor until it is best, so the potatoes and non-ripe ingredients must be fried in advance. 3. If the utensils used after the vegetables are out of the pot do not have a small iron pot, you can also use a small casserole instead. After the vegetables are out, you only need to heat the utensils a little to maintain a certain temperature. It only takes a few seconds., pay attention, never burn the vegetables. This home-cooked dish "Spicy Dry Pot Potatoes" is ready for friends 'reference!